For once I shall do things the other way around, providing an intro to the recipe and ingredients first and writing my little ‘story’, the context, after.
If you want to spruce up an ordinary meatloaf, present it encased in pastry.
Instead of Beef Wellington, you can dub it Meatloaf Wellington. I chanced upon this recipe on the internet and am providing a link below. It’s in Italian but no worries – even if you don’t speak the language, everything is so straightforward, you’ll get enough of an understanding to get started right away.
One of the reasons I did want to get started is that the last time I had made a meatloaf it had been a complete disaster, a ‘beautiful catastrophe’ as Zorba the Greek would have remarked (see my previous post harking back to it). So I’m a bit sensitive that way, you see. I…
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